Instructions:  

1. Preheat the oven to 375°F. Generously grease a 10-inch skillet and set aside.  
2. Place cranberries and cherries in a medium saucepan and add 1 cup sugar, cornstarch, lemon juice and 1 teaspoon vanilla. Cook over medium low heat until cranberries start to pop and mixture starts to thicken, about 10 minutes. Pour fruit mixture into the prepared skillet.   
3. While the filling is cooking, add the flour, baking powder, baking soda and remaining ½ cup sugar to a large bowl. Whisk to combine.   
4. Add the cold cubed butter to the flour mixture and use a pastry blender to incorporate the butter. The mixture should resemble pea sized crumbs. (Note: you can also use a food processor for this step.)  
5. Add ¾ cup buttermilk and remaining 1 teaspoon vanilla to the bowl and stir to combine. The batter will be thick. Knead together slightly with hands if needed to combine remaining dry ingredients. Add pomegranate seeds to the dough and stir gently to combine.  
6. Dump dough onto a lightly floured work surface and flatten into a 1 ½“ thick sheet. Cut dough with a biscuit cutter or break dough into roughly equal pieces to cover most of the skillet. Gently place biscuits on top of the fruit.   
7. Brush the top of the biscuits with additional buttermilk and sprinkle generously with turbinado sugar. Bake for 45 minutes or until the cobbler is golden brown. Cool for at least 10 minutes before serving.   

Recipe by Garnish with Lemon.